Open-Faced Wontons
Open-Faced Wontons
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame seeds
- 1 tablespoon white sugar
For the Wontons
- 1 pound lean ground beef and pork mix
- 1 1/2 cups 3-color cole slaw mix, such as Fresh Express®
- 2 garlic, cloves, minced
- 1/2 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1/2 tablespoon white sugar
- 1 teaspoon sesame oil
- 1/3 cup green onion, chopped
- 25 wonton wrappers, such as Mandarin®
- 1 tablespoon chili oil, or as needed
- as needed oil, for frying
Instructions
- 1
In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons rice wine vinegar, 1 tablespoon white sugar, and 2 teaspoons sesame seeds. Stir the ingredients together until well combined. Taste the sauce and set it aside.
⏱️ 5 min
- 2
In a large mixing bowl, add 1 pound lean ground beef and pork mix, 1 1/2 cups of 3-color coleslaw mix, 2 cloves of minced garlic, and 1/2 tablespoon of minced ginger. Pour in 2 tablespoons of soy sauce, add 1/2 tablespoon of white sugar, and 1 teaspoon of sesame oil. Add 1/3 cup of chopped green onions. With clean hands, thoroughly mix all the ingredients in the bowl until they are well combined and form a cohesive ball.
⏱️ 10 min
- 3
Lay out 25 wonton wrappers on a clean surface. Take a small amount of the prepared wonton filling and spread it evenly over each wonton wrapper. The filling should be thin enough to cook quickly, avoiding overly thick layers. Repeat this process until all 25 wontons are assembled.
⏱️ 10 min
- 4
Place a frying pan on the stove and brush some oil onto the pan. Turn the heat to medium-high. Once the pan is hot, carefully lay the assembled wontons into the pan, meat-side down. Brush a little oil onto the wrapper side (the exposed side) of the wontons in the pan. After a couple of minutes, or once the meat side is browned and crispy, use a spatula to flip the wontons. Continue to fry the wontons until both sides are nice and crispy and the filling is cooked through. Cook in batches if necessary to avoid overcrowding the pan.
⏱️ 20 min
- 5
Transfer the cooked open-faced wontons to a serving dish. Drizzle 1 tablespoon of chili oil, or as needed, over the cooked wontons. Serve the prepared dipping sauce in a small bowl alongside the wontons. To eat, fold the open-faced wonton in half like a taco and dip it into the sauce.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Open-Faced Wontons
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon water
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons sesame seeds
- 1 tablespoon white sugar
For the Wontons
- 1 pound lean ground beef and pork mix
- 1 1/2 cups 3-color cole slaw mix, such as Fresh Express®
- 2 garlic, cloves, minced
- 1/2 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1/2 tablespoon white sugar
- 1 teaspoon sesame oil
- 1/3 cup green onion, chopped
- 25 wonton wrappers, such as Mandarin®
- 1 tablespoon chili oil, or as needed
- as needed oil, for frying
Instructions
- 1
In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon chili garlic sauce, 1 tablespoon water, 2 teaspoons sesame oil, 2 teaspoons rice wine vinegar, 1 tablespoon white sugar, and 2 teaspoons sesame seeds. Stir the ingredients together until well combined. Taste the sauce and set it aside.
⏱️ 5 min - 2
In a large mixing bowl, add 1 pound lean ground beef and pork mix, 1 1/2 cups of 3-color coleslaw mix, 2 cloves of minced garlic, and 1/2 tablespoon of minced ginger. Pour in 2 tablespoons of soy sauce, add 1/2 tablespoon of white sugar, and 1 teaspoon of sesame oil. Add 1/3 cup of chopped green onions. With clean hands, thoroughly mix all the ingredients in the bowl until they are well combined and form a cohesive ball.
⏱️ 10 min - 3
Lay out 25 wonton wrappers on a clean surface. Take a small amount of the prepared wonton filling and spread it evenly over each wonton wrapper. The filling should be thin enough to cook quickly, avoiding overly thick layers. Repeat this process until all 25 wontons are assembled.
⏱️ 10 min - 4
Place a frying pan on the stove and brush some oil onto the pan. Turn the heat to medium-high. Once the pan is hot, carefully lay the assembled wontons into the pan, meat-side down. Brush a little oil onto the wrapper side (the exposed side) of the wontons in the pan. After a couple of minutes, or once the meat side is browned and crispy, use a spatula to flip the wontons. Continue to fry the wontons until both sides are nice and crispy and the filling is cooked through. Cook in batches if necessary to avoid overcrowding the pan.
⏱️ 20 min - 5
Transfer the cooked open-faced wontons to a serving dish. Drizzle 1 tablespoon of chili oil, or as needed, over the cooked wontons. Serve the prepared dipping sauce in a small bowl alongside the wontons. To eat, fold the open-faced wonton in half like a taco and dip it into the sauce.
⏱️ 5 min